Most chicken kebabs lean sweet or savoury. Ours leans sour — and that's the whole point. Our Sour Chicken Kebab with Rice has become one of the most-requested dishes at Next Stop Cafe in Winnipeg because it tastes like nothing else in the city.
The marinade
The tang comes from a three-day marinade of pomegranate molasses, fresh lime juice, sumac, grated onion, saffron, and a touch of olive oil. The acids do double duty — tenderising the meat and infusing it with that bright, almost wine-like depth that Persian sour dishes are known for.
The grill
Skewered and grilled over high-heat charcoal, the sugars in the pomegranate caramelise on the surface, creating a glossy, slightly sticky crust while the inside stays moist. It's the kind of dish that hits sweet, sour, smoky, and umami all at once.
The rice
We serve our sour kebab on saffron-tinted basmati rice with a generous knob of butter melting in. The richness of the rice balances the brightness of the marinade — a contrast that's central to Persian cooking.
Sides and pairings
- Mast-o-khiar — cooling yogurt with cucumber and mint.
- Salad shirazi — finely diced tomato, cucumber, onion, lime, and herbs.
- Grilled tomato & pepper — charred alongside the kebab.
- Doogh — a salty yogurt drink that pairs beautifully with sour kebab.
A little history
Sour kebab traditions run deep in northern Iran, where pomegranate trees are common and the marinade evolved as a way to preserve and tenderise meat before refrigeration. Our recipe is a modern take on that heritage — same flavours, same technique, served fresh in Winnipeg.
Try it
You'll find Sour Chicken Kebab on our menu every day at 333 Pembina Hwy. Available for dine-in, takeout, and catering. Book a table to try it tonight.
FAQ
Is it very sour? Brightly tart, not mouth-puckering. The pomegranate molasses brings sweetness alongside the acid.
Is it spicy? No — it's about acidity, not heat.
Halal? Yes, fully halal.